Thai rice balls

Boil the rice and let it cool down.

Allow the spinach to shrink for 2 minutes in boiling water with salt. Drain, rinse cold water and drain well. Press out the moisture and finely chop the spinach.

Heat the olive oil and fry the shallots and garlic.

Add the chicken fillet and stir-fry for 5 minutes. Scoop the mixture out of the pan and let it drain in a colander covered with kitchen paper and cool.

Halve the lemon. Grate one teaspoon of one half of the peel and press half. Divide the other half of the lemon into pieces and set aside.

Mix the shallot mixture, lemon zest, 1 tablespoon of lemon juice, spinach, salt and freshly ground pepper through the rice.

Split the eggs. Beat the egg yolks and scoop them through the rice. Mix well and form with your hands, greased with a few drops of olive oil, firm balls as big as a walnut.

Place them next to each other on a plasticized foil tray and put them in the refrigerator for 20 minutes to make them firm.

Beat the egg whites with salt and freshly ground pepper in a deep plate and place the bread crumbs in another deep plate. Heat the frying oil to a maximum of 180 ° C.

Roll the balls first through the egg white and then through bread crumbs. Fry them in the hot oil for 5-6 minutes.

Stick them to a stick and serve warm with the lemon slices. Tasty with a sweet chili sauce.